CN107019151A - A kind of edible mushroom noodle and preparation method thereof - Google Patents
A kind of edible mushroom noodle and preparation method thereof Download PDFInfo
- Publication number
- CN107019151A CN107019151A CN201710243736.5A CN201710243736A CN107019151A CN 107019151 A CN107019151 A CN 107019151A CN 201710243736 A CN201710243736 A CN 201710243736A CN 107019151 A CN107019151 A CN 107019151A
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- edible mushroom
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- edible
- noodle
- mushroom
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 70
- 235000012149 noodles Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 239000004006 olive oil Substances 0.000 claims abstract description 18
- 235000008390 olive oil Nutrition 0.000 claims abstract description 18
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 241000233866 Fungi Species 0.000 claims abstract description 14
- 238000012805 post-processing Methods 0.000 claims abstract description 12
- 239000003755 preservative agent Substances 0.000 claims abstract description 11
- 230000002335 preservative effect Effects 0.000 claims abstract description 11
- 238000002203 pretreatment Methods 0.000 claims abstract description 11
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims description 18
- 230000032683 aging Effects 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 241000894006 Bacteria Species 0.000 claims description 11
- 238000007873 sieving Methods 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 6
- 238000009472 formulation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000013078 crystal Substances 0.000 claims description 2
- 239000012153 distilled water Substances 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000001093 anti-cancer Effects 0.000 abstract description 3
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000000049 pigment Substances 0.000 abstract description 2
- 244000098345 Triticum durum Species 0.000 description 11
- 239000000470 constituent Substances 0.000 description 5
- 241000121220 Tricholoma matsutake Species 0.000 description 4
- 241000221198 Basidiomycota Species 0.000 description 2
- 244000132059 Carica parviflora Species 0.000 description 2
- 235000014653 Carica parviflora Nutrition 0.000 description 2
- 235000021336 beef liver Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 240000001462 Pleurotus ostreatus Species 0.000 description 1
- 235000001603 Pleurotus ostreatus Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
- Y02A40/924—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation using renewable energies
Abstract
The invention discloses a kind of edible mushroom noodle and preparation method thereof.Described edible mushroom noodle includes 8 ~ 15 parts of 4 ~ 8 parts of 50 ~ 150 parts of durum wheat powder, olive oil, the powder of edible fungus of parts by weight of raw materials, 6 ~ 9 parts of concentrated liquid of edible mushroom fixing, 30 ~ 45 parts of egg, is prepared through pre-treatment, preparation, post-processing step.Edible mushroom noodle of the present invention uses the inferior mushroom of edible mushroom and leftover pieces to be processed for primary raw material, improves the utilization rate of domestic fungus resource.The edible mushroom noodle being made has preferable boiling fastness, Cuisine loss rate is low, mouthfeel bullet is without viscous, noodles are in edible mushroom Natural color simultaneously, without any pigment and preservative, it is more beneficial for health, due to the addition of edible fungus powder and fixing concentrated liquid, make the nutritional ingredients such as several amino acids, polysaccharide that noodles contain edible mushroom, with improving the healthcare function such as immunity, anti-cancer, hypoglycemic.
Description
Technical field
The invention belongs to technical field of food deep processing, and in particular to a kind of edible mushroom noodle and preparation method thereof.
Background technology
Existing edible noodles are more using wheat flour as primary raw material, and egg, dietary alkali etc. are dispensing, are processed into flat strip shaped
Or fine strip shape, although its processing technology is simple, but its nutritional ingredient is more single.
As people's living standard is increasingly improved, to make edible noodles nutritional ingredient more to meet the market demand, now invent
A kind of edible mushroom noodle.The edible mushroom noodle is not only containing the nutriment in olive oil and egg, also rich in edible mushroom
The nutritional ingredients such as several amino acids, polysaccharide, therefore with very high medicinal health value：Anticancer, antiviral, hypoglycemic, drop blood
Fat, raising immunity, hepatic cholagogic etc..
The content of the invention
The first object of the present invention is to provide a kind of edible mushroom noodle；Second purpose is the edible mushroom face described in offer
The preparation method of bar.
The first object of the present invention is achieved in that described edible mushroom noodle includes the durum wheat of parts by weight of raw materials
50 ~ 150 parts of powder, 4 ~ 8 parts of olive oil, 8 ~ 15 parts of powder of edible fungus, 6 ~ 9 parts of concentrated liquid of edible mushroom fixing, 30 ~ 45 parts of egg,
Prepared through pre-treatment, preparation, post-processing step.
The second object of the present invention is achieved in that including pre-treatment, preparation and post-processing step, is specifically included：
A, pre-treatment：Each raw material of formulation ratio is weighed, is well mixed, dough is made, dough is then applied into preservative film, is placed in
It is standby after 0.5 ~ 1.5h of aging at 2 ~ 5 DEG C；
B, preparation：Dough is rolled to 6 ~ 8 times repeatedly and is pressed into 1.5 ~ 3mm of thickness dough sheet, then dough sheet is pressed into noodles；
C, post processing：Noodles are obtained into object edible mushroom noodle in baking 1 ~ 3h at 20 ~ 40 DEG C of temperature.
Edible mushroom noodle of the present invention has preferable boiling fastness, Cuisine loss rate is low, mouthfeel bullet without viscous, simultaneously
Described edible mushroom noodle is in edible mushroom Natural color, without any pigment and preservative, health is more beneficial for, due to adding
Edible fungus powder and fixing concentrated liquid are added, have made the nutritional ingredients such as several amino acids, polysaccharide that noodles contain edible mushroom, have
Improve the healthcare function such as immunity, anti-cancer, hypoglycemic.
Embodiment
With reference to embodiment, the present invention is further illustrated, but the present invention is not any limitation as in any way,
Based on present invention teach that any conversion or replacement made, belong to protection scope of the present invention.
Durum wheat powder 50 ~ 150 part, olive oil 4 ~ 8 part of the edible mushroom noodle of the present invention including parts by weight of raw materials,
8 ~ 15 parts of powder of edible fungus, 6 ~ 9 parts of concentrated liquid of edible mushroom fixing, 30 ~ 45 parts of egg, through pre-treatment, preparation, post-processing step
Prepare.
Described edible mushroom noodle includes 5 ~ 7 parts of 100 parts of durum wheat powder, olive oil, the powder of edible fungus of parts by weight of raw materials
10 ~ 12 parts, edible mushroom fixing 7 ~ 8 parts of concentrated liquid, 40 ~ 42 parts of egg, be prepared into through pre-treatment, preparation, post-processing step
Arrive.
Described powder of edible fungus is, using fresh edible mushroom as raw material, to be prepared through following preparation process：
1. impurity elimination is cleared up：The inferior mushroom of edible mushroom, leftover pieces are removed into the impurity such as silt, drained away the water after cleaning up.
2. dry：The edible mushroom cleaned out is put into be dried to its moisture in solar energy drying case and is about
10% 。
3. powder processed：Edible mushroom after drying is put into pulverizer and crushed.
4. sieving：The powder of edible fungus made is subjected to sieving with standby.
Described edible mushroom fixing concentrated liquid is prepared through following preparation process：
（1）Pretreatment of raw material：The impurity such as silt are removed to the inferior mushroom of edible mushroom, leftover pieces, then cleans up, drains away the water.
（2）It is broken：The inferior mushroom of edible mushroom is cut into sheet of uniform size, mixed with leftover pieces stand-by.
（3）Microwave de-enzyming：The raw material that 60g has been crushed is weighed, 100ml distilled water is added, micro-wave oven fixing 8min is put into.
（4）Filtering：Edible mushroom water after fixing is filtered with double gauze, fixing water is produced.
（5）Precooling：Gained fixing is water-cooled to after room temperature, precooling at least 3h in 4 DEG C of refrigerators is placed in.
（6）Refrigerated centrifuge：The good fixing water of precooling is poured into centrifuge tube, in -12 DEG C, 700r/min refrigerated centrifuge
1.5h is centrifuged, makes to form ice crystal in centrifuge tube, is now collected into uncrystallized liquid, as finish concentrated liquid.
The preparation method of edible mushroom noodle of the present invention, including pre-treatment, preparation and post-processing step, specific bag
Include：
A, pre-treatment：Each raw material of formulation ratio is weighed, is well mixed, dough is made, dough is then applied into preservative film, is placed in
It is standby after 0.5 ~ 1.5h of aging at 2 ~ 5 DEG C；
B, preparation：Dough is rolled to 6 ~ 8 times repeatedly and is pressed into 1.5 ~ 3mm of thickness dough sheet, then dough sheet is pressed into noodles；
C, post processing：Noodles are obtained into object edible mushroom noodle in baking 1 ~ 3h at 20 ~ 40 DEG C of temperature.
The preparation method of use noodles of the present invention, concrete operations are as follows：
（1）By edible mushroom drying, crush（Pulverizer crushes 3~5min）, sieving（100 mesh）, it is standby；
（2）Dispensing：100 parts of durum wheat powder, 5~7 parts of olive oil, 10~12 parts of powder of edible fungus, fixing 7~8 parts of concentrated liquid,
40~42 parts of egg.
（3）And face：Supplementary material is well mixed, the smooth dough in surface is kneaded into.
（4）Aging：Dough encloses preservative film, is placed in aging 1h in 4 DEG C of refrigerators.
（5）Pressure surface：Dough is rolled repeatedly 6~8 times makes its uniform and smooth, after be pressed into the thick dough sheets of 2mm, load onto noodle mould
Tool, then dough sheet is pressed into noodles.
（6）Drying：Noodles are hung, 2h is baked in 30 DEG C of thermostatic drying chambers, gets product.
So that case is embodied, the present invention will be further described below：
Embodiment 1
The constituent and parts by weight that this oyster mushroom noodle includes be：Durum wheat powder 100g, olive oil 5g, flat mushroom bacterium powder 12g, fixing
Concentrated liquid 8g, egg 42g.During preparation, carry out as follows：
（1）Flat mushroom is dried, crushed（Pulverizer crushes 3~5min）, sieving（100 mesh）, it is standby.
（2）Dispensing：Durum wheat powder 100g, olive oil 5g, flat mushroom bacterium powder 12g, fixing concentrated liquid 8g, egg 42g.
（3）And face：Supplementary material is well mixed, the smooth dough in surface is kneaded into.
（4）Aging：Dough encloses preservative film, is placed in aging 1h in 4 DEG C of refrigerators.
（5）Pressure surface：Dough is rolled repeatedly 6~8 times makes its uniform and smooth, after be pressed into the thick dough sheets of 2mm, load onto noodle mould
Tool, then dough sheet is pressed into noodles.
（6）Drying：Noodles are hung, 2h is baked in 30 DEG C of thermostatic drying chambers, gets product.
Embodiment 2
The constituent and parts by weight that this mushroom noodles includes be：Durum wheat powder 100g, olive oil 7g, mushroom bacterium powder 11g, fixing
Concentrated liquid 8g, egg 40g.During preparation, carry out as follows：
（1）Mushroom is dried, crushed（Pulverizer crushes 3~5min）, sieving（100 mesh）, it is standby.
（2）Dispensing：Durum wheat powder 100g, olive oil 5g, mushroom bacterium powder 10g, fixing concentrated liquid 8g, egg 40g.
（3）And face：Supplementary material is well mixed, the smooth dough in surface is kneaded into.
（4）Aging：Dough encloses preservative film, is placed in aging 1h in 4 DEG C of refrigerators.
（5）Pressure surface：Dough is rolled repeatedly 6~8 times makes its uniform and smooth, after be pressed into the thick dough sheets of 2mm, load onto noodle mould
Tool, then dough sheet is pressed into noodles.
（6）Drying：Noodles are hung, 2h is baked in 30 DEG C of thermostatic drying chambers, gets product.
Embodiment 3
The constituent and parts by weight that this bolete noodles include be：Durum wheat powder 100g, olive oil 6g, beef liver bacterium powder 10g, kill
Blue or green concentrated liquid 8g, egg 41g.During preparation, carry out as follows：
（1）Bolete is dried, crushed（Pulverizer crushes 3~5min）, sieving（100 mesh）, it is standby.
（2）Dispensing：Durum wheat powder 100g, olive oil 6g, beef liver bacterium powder 10g, fixing concentrated liquid 8g, egg 41g.
（3）And face：Supplementary material is well mixed, the smooth dough in surface is kneaded into.
（4）Aging：Dough encloses preservative film, is placed in aging 1h in 4 DEG C of refrigerators.
（5）Pressure surface：Dough is rolled repeatedly 6~8 times makes its uniform and smooth, after be pressed into the thick dough sheets of 2mm, load onto noodle mould
Tool, then dough sheet is pressed into noodles.
（6）Drying：Noodles are hung, 2h is baked in 30 DEG C of thermostatic drying chambers, gets product.
Embodiment 4
The constituent and parts by weight that this matsutake noodles include be：Durum wheat powder 100g, olive oil 7g, matsutake bacterium powder 12g, fixing
Concentrated liquid 7g, egg 40g.During preparation, carry out as follows：
（1）Matsutake is dried, crushed（Pulverizer crushes 3~5min）, sieving（100 mesh）, it is standby.
（2）Dispensing：Durum wheat powder 100g, olive oil 7g, matsutake bacterium powder 12g, fixing concentrated liquid 7g, egg 40g.
（3）And face：Supplementary material is well mixed, the smooth dough in surface is kneaded into.
（4）Aging：Dough encloses preservative film, is placed in aging 1h in 4 DEG C of refrigerators.
（5）Pressure surface：Dough is rolled repeatedly 6~8 times makes its uniform and smooth, after be pressed into the thick dough sheets of 2mm, load onto noodle mould
Tool, then dough sheet is pressed into noodles.
（6）Drying：Noodles are hung, 2h is baked in 30 DEG C of thermostatic drying chambers, gets product.
Embodiment 5
The constituent and parts by weight that this club fungi noodles include be：Durum wheat powder 100g, olive oil 5g, coral bacterium powder 12g, kill
Blue or green concentrated liquid 8g, egg 40g.During preparation, carry out as follows：
（1）Club fungi is dried, crushed（Pulverizer crushes 3~5min）, sieving（100 mesh）, it is standby.
（2）Dispensing：Durum wheat powder 100g, olive oil 5g, coral bacterium powder 12g, fixing concentrated liquid 8g, egg 40g.
（3）And face：Supplementary material is well mixed, the smooth dough in surface is kneaded into.
（4）Aging：Dough encloses preservative film, is placed in aging 1h in 4 DEG C of refrigerators.
（5）Pressure surface：Dough is rolled repeatedly 6~8 times makes its uniform and smooth, after be pressed into the thick dough sheets of 2mm, load onto noodle mould
Tool, then dough sheet is pressed into noodles.
（6）Drying：Noodles are hung, 2h is baked in 30 DEG C of thermostatic drying chambers, gets product.
Claims (5)
1. a kind of edible mushroom noodle, it is characterised in that durum wheat powder 50 of the described edible mushroom noodle including parts by weight of raw materials ~
150 parts, 4 ~ 8 parts of olive oil, 8 ~ 15 parts of powder of edible fungus, edible mushroom fixing 6 ~ 9 parts of concentrated liquid, 30 ~ 45 parts of egg, premenstrual place
Reason, preparation, post-processing step are prepared.
2. edible mushroom noodle according to claim 1, it is characterised in that described edible mushroom noodle includes parts by weight of raw materials
100 parts of durum wheat powder, 5 ~ 7 parts of olive oil, 10 ~ 12 parts of powder of edible fungus, edible mushroom fixing 7 ~ 8 parts of concentrated liquid, egg
40 ~ 42 parts, prepared through pre-treatment, preparation, post-processing step.
3. edible mushroom noodle according to claim 1 or 2, it is characterised in that described powder of edible fungus is eaten with fresh
The inferior mushroom of bacterium, leftover pieces are raw material, are prepared through following preparation process：
（1）Clear up impurity elimination：The inferior mushroom of edible mushroom, leftover pieces are removed into silt impurity, drained away the water after cleaning up；
（2）Drying：The edible mushroom cleaned out is put into solar energy drying case dried to its moisture be 8 ~ 12%；
（3）Powder processed：Edible mushroom after drying is put into pulverizer and crushed；
（4）Sieving：The powder of edible fungus made progress sieving is obtained into object.
4. edible mushroom noodle according to claim 1 or 2, it is characterised in that described edible mushroom fixing concentrated liquid be through
Following preparation process is prepared：
（1）Pretreatment of raw material：Silt impurity is removed to the inferior mushroom of edible mushroom, leftover pieces, then cleans up, drains away the water；
（2）It is broken：The inferior mushroom of edible mushroom is cut into sheet of uniform size, mixed with leftover pieces stand-by；
（3）Microwave de-enzyming：The raw material that 60g has been crushed is weighed, 100ml distilled water is added, micro-wave oven fixing 8min is put into；
（4）Filtering：Edible mushroom water after fixing is filtered with double gauze, fixing water is produced；
（5）Precooling：Gained fixing is water-cooled to after room temperature, precooling at least 3h in 4 DEG C of refrigerators is placed in；
（6）Refrigerated centrifuge：The good fixing water of precooling is poured into centrifuge tube, in centrifugation in -12 DEG C, 700r/min refrigerated centrifuge
1.5h, makes to form ice crystal in centrifuge tube, is now collected into uncrystallized liquid, as finish concentrated liquid.
5. the preparation method of any described edible mushroom noodle of a kind of claim 1 ~ 4, it is characterised in that including pre-treatment, prepare
And post-processing step, specifically include：
A, pre-treatment：Each raw material of formulation ratio is weighed, is well mixed, dough is made, dough is then applied into preservative film, is placed in
It is standby after 0.5 ~ 1.5h of aging at 2 ~ 5 DEG C；
B, preparation：Dough is rolled to 6 ~ 8 times repeatedly and is pressed into 1.5 ~ 3mm of thickness dough sheet, then dough sheet is pressed into noodles；
C, post processing：Noodles are obtained into object edible mushroom noodle in baking 1 ~ 3h at 20 ~ 40 DEG C of temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710243736.5A CN107019151A (en) | 2017-04-14 | 2017-04-14 | A kind of edible mushroom noodle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710243736.5A CN107019151A (en) | 2017-04-14 | 2017-04-14 | A kind of edible mushroom noodle and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107019151A true CN107019151A (en) | 2017-08-08 |
Family
ID=59526831
Family Applications (1)
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| CN201710243736.5A Pending CN107019151A (en) | 2017-04-14 | 2017-04-14 | A kind of edible mushroom noodle and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112042868A (en) * | 2020-09-22 | 2020-12-08 | 云南云菌科技（集团）有限公司 | Instant mushroom granular noodles and preparation method thereof |
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Application publication date: 20170808 |